I used about a quarter of a 16-ounce box of rotini pasta, but you can stretch it further depending on how saucy you want your noodles to be.

Instructions

Boil water to start cooking your pasta and get your sausage browning in another pan while we start the sauce. Break up the sausage into crumbles as it starts to cook.

For the sauce, add your non-dairy butter to a large saucepan or skillet over medium heat and add your minced garlic once your butter is hot. Sautée the garlic for about 2 minutes until it starts to brown and becomes fragrant (i.e., it smells really good!).

Add flour to your butter and whisk together to form a thick paste. Add your chicken broth and non-dairy milk, whisking to combine, and allow to simmer for 2-3 minutes until it thickens up a little.

Stir in your garlic powder, dried sage, salt and pepper, nutritional yeast, and non-dairy parmesan and taste to see if you want to add in any more spices or seasonings. Lower the heat to low and add in your browned sausage and your frozen peas and cook for another 2 minutes to warm up the peas.

Add in your drained noodles and stir to combine the noodles with the sauce—serve sprinkled with non-dairy parmesan cheese.